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  • 1
    Publication Date: 2021-05-19
    Description: The present project was aimed at determining the content, quality, and purity of β-carotene extracted from Azolla filiculoides in the Anzali Wetland, comparing it with synthetic β-carotene, and measuring its economic value. One treatment had β-carotene derived from Azolla filiculoides in the Anzali Wetland through the alkaline hydrolysis method in the summer of 2014. Treatments were kept at 4 °C for one year. Synthetic β-carotene was used as the control. The quality of the treatments was assessed by applying some chemical tests, including the measurement of the content and quality of β-carotene, colorimetry using the Hunter-LAB method, determination of the purity and vitamin A employing high-performance liquid chromatography (HPLC), estimation of the dwell-time duration at 5°C, and measurement of the solubility of β-carotene in water. Beta carotene of Azolla in the spring extracted to alkaline hydrolysis was11853 mg/kg, in summer was 9935mg/kg, in autumn was 11256 mg/kg and in winter was 11245 mg /kg. Beta carotene of Azolla in the spring extracted to organic solvent was 8347 mg/kg, in summer was 6648 mg/kg, in autumn was 7543 mg/kg and in winter was 7539 mg/kg. The amount of beta-carotene is extracted using organic solvents and alkaline hydrolysis in the summer compared to other seasons showed a significant reduction (P〈0.05). The amount of beta-carotene in the spring were significantly increased compared to the other seasons (P〈0.05). This factor (organic solvent and alkaline hydrolysis) in autumn and winter showed no significant difference (P〉0.05). The extracted amounts of beta-carotene in organic solvents compared to alkaline hydrolysis method in seasons spring, summer, autumn and winter was difference significant (P〈0.05). The results of tests included determining the purity, concentration, colorimetry, compounds soluble vitamins and beta-carotene in organic solvents compared to alkaline hydrolysis significant reduction (P〈0.05). During the shelf life of one year at 5°C, these factors had no significant difference between treatments alkaline hydrolysis and organic solvents (P〉0.05). According to the harvesting Azolla of wetland is not requires special equipment and in terms of time a lot of Azolla can be harvested in a short time and also for the extraction of beta-carotene from Azolla Anzali Lagoon is not requires special equipment, too, have no economic value of raw material, does not require special conditions for growing, doubling in three days, Azolla is rich in beta-carotene, beta-carotene extraction of large quantities of small amounts of starting material, the cost of chemical materials, labor, fuel, Laboratory equipment required and the cost of importing small packages beta-carotene, beta-carotene into the country in terms of economic cost compared to the cost of imported Sigma beta carotene is economical. As shown in Table 5 in the samples prepared by alkaline hydrolysis in comparison with synthetic chemical manufactured by Sigma in terms of colorimetric tests, purity, composition and solubility of vitamins significant difference was not observed (P〉0.05). But, in samples prepared by organic solvents in comparison with synthetic chemical manufactured by Sigma in terms of colorimetric tests, purity, composition and solubility of vitamins significant difference was observed (P〈0.05). According to significant differences between the amount of betacarotene extracted from Azoula wetland compared to other seasons in spring and autumn and winter plant growth in spring Azoula alkaline hydrolysis method for the extraction of beta-carotene wetland and wetland Azolla is recommended.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Technology ; Wild Azoula ; Azola filiculodes ; Natural pigment ; Purity of beta-carotene ; Colorimetric ; HPLC ; Additives
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 48pp.
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  • 2
    Publication Date: 2021-05-19
    Description: Fish sausages were made from minced fish meat and additives using dehydrogenated vegetable oil and fish oil. Four experimental groups were studied; Group 1 with 65% minced fish meat and 12% soybean oil, Group 2 with 65% minced fish meat and 12% olive oil, Group 3 with 65% minced fish meat and a mixture of 6% fish oil and 6% soybean oil, and Group 4 with 65% minced fish meat and 11.3% corn oil and 0.7% cod liver oil. In all the experimental groups the fish was first headed, the entrails removed and then washed and cut into small pieces. The fish pieces were then put in the meat extractor where the skin and bones were separated from the meat. The minced fish meat was rinsed with clean water and the water was let to drain. The additives for each experimental group were then blended with the minced meat and the mixture was filled in the sausage casings. The stuffed sausage casings were then placed in containers and put in a room to cook. After cooking the sausages were packed and stored in the refrigerator. The quality of the product was tested (chemical, microbial and organoleptic) from phase zero through the entire experimental period which lasted 30 days. Based on the results obtained it was evident that sausages in the experimental Group 1 showed better taste and flavor as compared to those in the other groups.
    Description: Iranian Fisheries Science Research Institute
    Description: Published
    Keywords: Experimental ; Chemical ; Minced fish meat ; Sausage ; Vegetable oil ; Fish oil ; Additives ; Microbial ; Organoleptic ; Emulsion ; Colour ; Texture
    Repository Name: AquaDocs
    Type: Report , Refereed
    Format: 88pp.
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  • 3
    Publication Date: 2022-05-25
    Description: © The Author(s), 2013. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in PeerJ 1 (2013): e184, doi:10.7717/peerj.184.
    Description: Substantial quantities of small plastic particles, termed “microplastic,” have been found in many areas of the world ocean, and have accumulated in particularly high densities on the surface of the subtropical gyres. While plastic debris has been documented on the surface of the North Pacific Subtropical Gyre (NPSG) since the early 1970s, the ecological implications remain poorly understood. Organisms associated with floating objects, termed the “rafting assemblage,” are an important component of the NPSG ecosystem. These objects are often dominated by abundant and fast-growing gooseneck barnacles (Lepas spp.), which predate on plankton and larval fishes at the sea surface. To assess the potential effects of microplastic on the rafting community, we examined the gastrointestinal tracts of 385 barnacles collected from the NPSG for evidence of plastic ingestion. We found that 33.5% of the barnacles had plastic particles present in their gastrointestinal tract, ranging from one plastic particle to a maximum of 30 particles. Particle ingestion was positively correlated to capitulum length, and no blockage of the stomach or intestines was observed. The majority of ingested plastic was polyethylene, with polypropylene and polystyrene also present. Our results suggest that barnacle ingestion of microplastic is relatively common, with unknown trophic impacts on the rafting community and the NPSG ecosystem.
    Description: NSF Grant:Nos. 0333444, 0841407. California Department of Boating and Waterways Contract 05-106-115.
    Keywords: North Pacific Subtropical Gyre ; Marine debris ; Plastic pollution ; Lepas pacifica ; Lepas anatifera ; Gooseneck barnacles ; Ingestion ; Microplastic
    Repository Name: Woods Hole Open Access Server
    Type: Article
    Format: application/pdf
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  • 4
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    FISON | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/24159 | 19325 | 2018-05-13 13:04:38 | 24159 | Fisheries Society of Nigeria
    Publication Date: 2021-07-15
    Description: Completely randomized design with duplicate groups were used to study the growth performance of 400 fingerlings of Clarias gariepinus in 2m x 2m x 1m concrete tanks in an out-door hatchery complex of National Institute for Freshwater Fisheries Research (NIFFR), New Bussa, Niger State, Nigeria. Graded levels (0, 1,2,3 or 4) % of yeast (Saccharomyces cerevisiae) was included into a 40% crude protein (C.P) NIFFR floating basal diet and fed to Clarias gariepinus in tanks for 16 weeks and 35% in the last 4 weeks. This was to determine the optimum level of supplemental yeast inclusion as a floater additive into diets of C. gariepinus and to quantify feed and its cost for raising a kilogram of the fish fed diets. The experiment was geared towards development of cost effective standard floating feed for Clarias gariepinus. There was no significant difference in weight gain (WG), feed consumed (FC), specific growth rate (SGR), survival, cost of feed consumed (CFC) and palatability test of flesh (P〉0.05) except FCR (P〈0.05) and feed cost per kilogram of fish (P〈0.05) at the end of 8 and 20 weeks. There was no histopathological defect observed on the fish and fish carcass. It was concluded that 2% or 1 % level of yeast can be included in NIFFR floating feed with the assurance of producing a kilogram of C. gariepinus with a feed of N300.00 under good management practices based on ingredient ruling price at the time of this study and this might be capable of increasing farmer's income in fish production.
    Description: Includes: 1 table and 2 figures.;Also includes: 21 references.
    Keywords: Aquaculture ; Ecology ; Clarias gariepinus ; Nigeria ; Niger ; Yeast ; Floating additives ; Performance ; Clarias gariepinus ; freshwater environment ; Growth rate ; Freshwater fish ; Fingerlings ; Artificial feeding ; Feeding experiments ; Feed ; Yeasts ; Additives ; Culture tanks ; Cost analysis ; Performance assessment ; Fish culture
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 32-36
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  • 5
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    Iranian Fisheries Science Research Institute | Tehran, Iran
    In:  http://aquaticcommons.org/id/eprint/25188 | 18721 | 2018-09-03 17:21:36 | 25188 | Iranian Fisheries Science Research Institute
    Publication Date: 2021-07-16
    Description: Fish sausages were made from minced fish meat and additives using dehydrogenated vegetable oil and fish oil. Four experimental groups were studied; Group 1 with 65% minced fish meat and 12% soybean oil, Group 2 with 65% minced fish meat and 12% olive oil, Group 3 with 65% minced fish meat and a mixture of 6% fish oil and 6% soybean oil, and Group 4 with 65% minced fish meat and 11.3% corn oil and 0.7% cod liver oil. In all the experimental groups the fish was first headed, the entrails removed and then washed and cut into small pieces. The fish pieces were then put in the meat extractor where the skin and bones were separated from the meat. The minced fish meat was rinsed with clean water and the water was let to drain. The additives for each experimental group were then blended with the minced meat and the mixture was filled in the sausage casings. The stuffed sausage casings were then placed in containers and put in a room to cook. After cooking the sausages were packed and stored in the refrigerator. The quality of the product was tested (chemical, microbial and organoleptic) from phase zero through the entire experimental period which lasted 30 days. Based on the results obtained it was evident that sausages in the experimental Group 1 showed better taste and flavor as compared to those in the other groups.
    Keywords: Fisheries ; Iran ; Minced fish meat ; Sausage ; Vegetable oil ; Fish oil ; Additives ; Microbial ; Organoleptic ; Emulsion ; Colour ; Texture
    Repository Name: AquaDocs
    Type: monograph
    Format: application/pdf
    Format: application/pdf
    Format: 88
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  • 6
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    Training Department, Southeast Asian Fisheries Development Center | Samut Prakarn, Thailand
    In:  http://aquaticcommons.org/id/eprint/26246 | 17342 | 2019-02-13 03:42:22 | 26246 | Southeast Asian Fisheries Development Center, Training Department
    Publication Date: 2021-07-24
    Description: Ghostfishing is the fishing activity of lost or abandoned fishing gears or theirarts. This invisible fishing activity of unknown number of fishing gears may have contributed the global depletion of fisheries resources. Gillnets and pots are two gear types known to have severe ghostfishing problems. Synthetic materials making up gillnets and pots can last for many years when left in water. There are no worldwide survey or estimates of annual loss of gillnets or pots, but the number is likely in millions. Prevention, clean up, de-ghosting technological research, and awareness training are some of the strategies which can be adopted to curb the ghostfishing problem. This presentation will review the problems of ghostfishing in gillnet and pot fisheries, actions taken by some countries to counteract gear losses and ghostfishing, and future prospectus in combating ghostfishing problems.
    Keywords: Fisheries ; Fishing gear ; Fishing nets ; Gillnets ; Entangling nets ; Pots ; Litter ; Marine debris ; Plastic debris ; Fishery management
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: 417-431
    Format: 15
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  • 7
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26840 | 23782 | 2019-11-15 07:59:29 | 26840 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publication Date: 2021-07-24
    Description: The paper provides the methodology in lipid determination of monosodium L-glutamate (MSG) content in fish jelly products. Instructions on sample preparation and the reagents needed are presented. Detailed procedures calculation are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Food
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-2.1-D-2.3
    Format: 3
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  • 8
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26844 | 23782 | 2019-11-15 07:51:20 | 26844 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publication Date: 2021-07-24
    Description: Boric acid and borates were commonly used as preservatives. It acts as an antimicrobial agent; however it is not permitted in the fishery products. The paper provides the methodology in the determination of boric acid and borates in fishery products. Instruction for sample preparation and the reagents needed are presented. Detailed procedures in the determination of boric acid and borates in a sample are provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Borate minerals
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-6.1-D-6.2
    Format: 2
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  • 9
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    FISON | Lagos (Nigeria)
    In:  http://aquaticcommons.org/id/eprint/24166 | 19325 | 2018-05-13 18:40:22 | 24166 | Fisheries Society of Nigeria
    Publication Date: 2021-07-15
    Description: Probiotics are a promising feed additive to stimulate animal growth and secure a low disease response in aquaculture industry where there are high stocking densities in shrimp and fish production. Fermented locust beans (Parkia biglobosa) are known to be rich in protein and used as food condiment. Probiotic bacteria were isolated from this locally available food material. Culture and characterizations of isolates were carried out. Sugar fermentation patterns were determined by using an API 50 CHL system and incubation were performed anaerobically at 37~'C. MRS broth culture grown at 37~'C overnight was added to 9ml of MRS Agar and the bacteria were incubated at 37~'C for 24 and 48 hrs. Discrete and single colony of lactobacillus was isolated using colony morphology and biochemical tests. The most significant viable taxa isolated was Lactobacillus fermentum at a pH range of (3.0-8.0), while the least viable taxa isolated was Leuconostoc mesenteroides ssp. Microscopically they were Grampositive, rod shaped, non- motile, catalase negative and absence of Endospore.
    Description: Includes: 2 tables and 2 plates.;Also includes: 15 references.
    Keywords: Aquaculture ; Nigeria ; Lagos ; Locust bean ; Probiotics ; Lactobacillus ; Probiotics ; freshwater environment ; Feed ; Additives ; Aquaculture ; Microorganisms ; Bacteria ; Disease resistance ; Fermented products ; Fish culture ; Shrimp culture
    Repository Name: AquaDocs
    Type: conference_item , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 60-63
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  • 10
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    Marine Fisheries Research Department, Southeast Asian Fisheries Development Center | Singapore
    In:  http://aquaticcommons.org/id/eprint/26839 | 23782 | 2019-11-15 08:02:24 | 26839 | Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
    Publication Date: 2021-07-24
    Description: Polyphosphates are commonly used in the production of fish jelly products. The paper provides the methodology in the detection of polyphosphates in fish products. Instructions on the preparation of sample solution and the apparatus and reagents needed are presented. Detailed procedures in the chromatographic separation of polyphosphates are also provided.
    Keywords: Chemistry ; Fisheries ; Manuals ; Culture media ; Analysis ; Analytical techniques ; Methodology ; Chemical analysis ; Fishery products ; Fishery industry ; Food technology ; Standards ; Specifications ; Additives ; Food additives ; Phosphates
    Repository Name: AquaDocs
    Type: book_section
    Format: application/pdf
    Format: application/pdf
    Format: D-1.1-D-1.3
    Format: 3
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